When I heard the term ‘Panch Tarkari’ I thought five types of curry to be served but later realized it is a mixed veg curry consists of five types of vegetables. I make it a stir fried non-veg dish with shrimp and five types of seasonal vegetables. It can be cooked as a curry adding some grated coconut. That recipe we normally call ‘Labra’. In winter we make same types of ‘Panch Torkari’ using winter vegetables. Serve this ‘Chingrimach dea Panc Torkari’ with any dal and rice. I served it with ‘Peyaj dea Musur Dal’….
- Clean the shrimps and marinate with little turmeric and salt. Cut all the vegetables in almost same size. Heat oil in a kadai. Fry the shrimps lightly and keep aside. In the same oil put in panch foron, bay leaf, dry red chilli. Sauté them for some seconds and then add potato pieces. Sauté for few minutes then add pointed gourd and pumpkin pieces and sate for another few minutes. Next add snake gourd and chopped lady finger. Sauté till oil separates. Add ginger paste and all the dry masalas and salt. Mix well. Add the fried shrimps and cook for 5-6 minutes in low-medium heat with the lid on. Uncover and stir for few more times and you are done!
~ You can add any seasonal vegetable of your choice. But do not skip lady finger, pumpkin and potatoes.
~ Add hard vegetables first, which will take longer time to cook, followed by the tender vegetables.
~ Cook in low heat using no water.